Pickled tomatoes
By á-29897
Yield: Serves 8 (serving size: about 1/2 cup)
Amount per serving Calories: 29
Fat: 0.0g
Saturated fat: 0.0g
Monounsaturated fat: 0.0g
Polyunsaturated fat: 0.0g
Protein: 1g
Carbohydrate: 6.5g
Fiber: 2g
Cholesterol: 0.0mg
Iron: 0.0mg
Sodium: 79mg
Calcium: 25mg
Ingredients
- 1 1/2 pounds grape or cherry tomatoes
- 2 3/4 cups water
- 3 tablespoons sugar
- 1 3/4 cups cider vinegar
- 1/4 cup cilantro sprigs
- 1/4 cup parsley sprigs
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds, toasted
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon coriander seeds, toasted
Details
Adapted from myrecipes.com
Preparation
Step 1
1. Bring a large pot of water to boil. Cut an X in the base of each tomato. Add tomatoes to pot; boil 45 seconds. Rinse tomatoes under cold water until cool; peel. Discard skins. Place tomatoes in glass jars or a large glass bowl.
2. Combine 2 3/4 cups water and sugar in a small saucepan. Bring to a boil; cook 2 minutes or until sugar dissolves, stirring constantly. Remove from heat. Add vinegar and remaining ingredients to water mixture; cool to room temperature. Pour vinegar mixture over tomatoes. Cover and let stand in refrigerator 1 week.
Tiffany Vickers Davis, Cooking Light
AUGUST 2013
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